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Smoked Short Ribs Recipe |
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Ingredients Hickory chips 4 pounds beef plate short ribs, cut into serving-size pieces 1 10 3/4 -ounce can condense tomato soup 3/4 cup dry red wine 1/4 cup finely chopped onion 2 tablespoons cooking oil 1 tablespoon prepared mustard 2 teaspoons chili powder 1 teaspoon paprika 1 teaspoon celery seed
Method About an hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In covered grill place slow coal on both sides of drip pan. Sprinkle coals with hickory chips. Place ribs, bone side down, on grill. Lower grill hood. Grill ribs about 1 1/2 hours or till done, adding hickory chips every 20 minutes. Meanwhile, in a saucepan mix tomato soup, next 7 ingredients, and 1/4 teaspoon slat. Heat sauce on grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more; brush often with sauce. Serves 6.
Per serving(1/6 of servings): 811 g calories, 33 g Protein, 9 g carbohydrates, 69 g fat, 647 mg sodium |
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